If you are looking for a light, healthy, quick dinner, then boy oh boy, do I have the recipe for you! I’m not kidding, these Chicken Lettuce Wraps are absolutely delicious, come in at only 232 calories, and they are probably one of the easiest and quickest meals you will ever prepare. Plus, it’s inexpensive to make and you can easily double the recipe as needed. If you follow my blog, you know one of our favorite restaurants when we go out of town, is P.F. Chang’s. And, one of my husband’s favorite go-to dishes there is Lettuce Wraps. But, after eating these Chicken Lettuce Wraps, he swears that they are even better than theirs. What more could you ask for?
Following it seems like weeks of rain, it’s a spectacular spring day and the last thing I want to do is spend it in the kitchen. I ran to Tallahassee Nurseries this morning and have lots of beautiful flowering plants that are just begging to be planted in pots and beds and this is the perfect day to get it all done. And, this is the perfect dish to have for dinner tonight! No muss, no fuss and a great yummy dinner in under 15 minutes!
Have I convinced you? If so, gather your ingredients which are: boneless skinless chicken breast or thighs, olive oil, onion, shredded carrots, garlic, salt and pepper, low-sodium soy sauce, pure maple syrup, orange marmalade, hoisin sauce, toasted cashews or water chestnuts and Bibb or other green lettuce for wraps.
In a large non-stick skillet or wok, heat the olive oil over medium heat and add the onion and carrots. Saute for 2-3 minutes or until the onions start to soften. Add the garlic, and chicken pieces and season to taste with salt and pepper. (Even the low-sodium soy sauce which you will be adding is pretty salty, so use restraint here.) Cook, stirring frequently, for 4-5 minutes or until the chicken is cooked through.
Stir in the soy sauce, maple syrup, orange marmalade, hoisin sauce and cook stirring frequently until the sauce starts to bubble. Stir in the cashews or water chestnuts and cook just until they are heated through. Season to taste with additional salt and pepper only if needed.
Serve immediately over lettuce leaves. Leftovers if you have any, are great the next day too!
| Servings | 5 |
- 1 Tbsp olive oil
- 1/2 cup finely diced white onion
- 1 cup shredded carrots
- 3 cloves large clove garlic or 4 small cloves, finely minced or grated
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1-1/2 lb boneless skinless chicken breasts or thighs
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp pure maple syrup
- 2 Tbsp Orange Marmalade
- 1 Tbsp hoisin sauce
- 1/2 cup cashews toasted, or sliced water chestnuts
- 1 head Bibb lettuce
Ingredients
|
- In a large non-stick skillet or wok, heat the olive oil over medium heat and add the onion and carrots. Saute for 2-3 minutes or until the onions start to soften. Add the garlic, and chicken pieces and season to taste with salt and pepper. (Even the low-sodium soy sauce which you will be adding is pretty salty, so use restraint here.) Cook, stirring frequently, for 4-5 minutes or until the chicken is cooked through.
- Stir in the soy sauce, maple syrup, orange marmalade, hoisin sauce and cook stirring frequently until the sauce starts to bubble. Stir in the cashews and cook just a few minutes, or until they are heated through. Season to taste with additional salt and pepper only if needed.
- Serve immediately over lettuce leaves.
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